Barbecue Tri-Tip Marinade
"Tri-Tip roast is a tradition on the central coast of California but I don't know how available it is in other places. But any comparable roast that you can bbq would do."
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Serves:
-
4-10
ingredients
- 2 -4 lbs tri-tip roast (or other roast)
- 1 cup soy sauce
- 1 (12 ounce) bottle beer (any kind will do but I think the light-colored lager style works best.)
- 6 -10 garlic cloves
directions
- Place the roast in a zip-lock bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate in the fridge from two hours to overnight - turning occasionally.
- Barbecue the roast to desired wellness, cut against the grain and serve with flour tortillas, shredded cheese and your favorite salsa.
- Simple and delicious.
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Reviews
-
This marinade produced a very juicy roast with our 4 hour dunking. As per Nado2003, we reduced the soy sauce by about half. The flavor was well-balanced and well-done overall. We cooked the 1.5 pound tri-tip with indirect heat on the grill rather slowly. Using our thermometer probe, we cooked the meat to an internal temperature of 150 and it was perfectly done. Recommended -
Very easy. Love That. I will reduce the amount of soy sauce next time because there will be a next time. Thank you.
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This is a great marinade that really makes for a tender tri-tip. I used the full amount of beer, but half the soy sauce and the lesser amount of the garlic, because I also wanted to use a dry rub from Santa Maria (central coast) that contained salt and garlic. The result was delicious. -
Yum! Whole family loved the tri -tip. Nice and tender. SO SIMPLE!! Thank you. :) -
Very tasty and simple Tri-Tip marinade! I made this with Dos Equis Amber and I convinced my wife who doesn't each much meat (I call her a closet vegetarian) to try a bite of the steak I cooked with this and she ended up eating a half pound steak herself. Thanks for sharing!
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RECIPE SUBMITTED BY
NannyMarvel
Templeton, 43
<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>
